Poblano Pizza, Please

I’m officially convinced it’s possible to find anything you are looking within the city limits of New York. Think of the most outlandish noun you can and I guarantee that somewhere in this metropolis, it exists. A park on an abandoned elevated railway? Check. A thrift store that donates all its profits to a human society? Check. A restaurant that sells thirty flavors of ketchup? Check. You want it, we got it.

This phenomenon became especially clear to me as I was walking through my neighborhood the other day. I felt like I was on an unintentional scavenger hunt as I took a short stroll along the East River. The few lengthy blocks embodied a world of their own. What did I see? Among the more interesting observations: 7 beagles, a woman sleeping in the weeds beside the river, a group of family and friends all dolled up for a quinceañera photo shoot, black girls wearing hijabs, so many ice cream cones dipped in sprinkles, a 9/11 memorial, lovers, jet skiers, families, friends…

Maybe I’m still fresh, but this city’s diversity has not yet ceased to amaze me. Every minute and every block is so full of life that it becomes inspiring to own up to your own fullness. For example, I had to ask myself why I have not yet adopted two beagles and walk along the East River while simultaneously eating a rainbow sprinkle-covered ice cream cone. I need to get on that.

So when I decided to make pizza the other night, I didn’t want to make just any pizza. I wanted an amped up, full-flavored pizza that tasted as alive as New York City is at midnight. My first choice would have been to eat a nice slice of  The Best Darn Pizza You Will Ever Eat*, but because I didn’t have my mom around to make it for me, this was born. I’m not complaining.

Poblano Pizza

Makes 2-4 servings

Adapted from Kristin in Her Kitchen

1 1/2 cups regular whole wheat flour
1/2 cup white flour
1 tsp salt
2 tsp baking powder
3/4 cup water
1/4 cup olive oil
1/2 red onion, chopped
1 ear fresh corn kernels
2 cloves garlic, minced
1 small poblano pepper, broiled, skinned, seeded and chopped
Mozzarella cheese
Pizza sauce
Extra virgin olive oil
Salt and pepper
Dried Italian herbs
Preheat oven to 400. Combine first six ingredients together in a bowl and knead by hand in bowl for about 2 minutes. Place onto baking sheet and press out into desired shape (thinner crust works better for this recipe). Bake for 5-10 minutes, or until crust just begins to cook. While the crust cooks, sauté red onion, corn and garlic in a splash of olive oil over medium heat until soft, about 3 minutes. Take crust out when done, add sauce, toppings, and cheese, then bake for another 8-10 minutes, or until toppings are cooked and edges of crust are lightly browned. Drizzle lightly with olive oil, salt, pepper and herbs.

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